Gluten-free meatloaf is a hearty, nostalgic comfort food made accessible to everyone, even those with dietary restrictions. By swapping traditional breadcrumbs for certified gluten-free oats, this meatloaf keeps its classic texture and flavor. Whether you’re gluten-intolerant or simply exploring healthier alternatives, this version doesn’t sacrifice taste or comfort. It features a savory, juicy center topped with a sweet, tangy glaze that caramelizes beautifully in the oven. With minimal prep time and straightforward ingredients, it’s the ideal family dinner that’s both satisfying and inclusive. Ready in just over an hour, it’s your new go-to gluten-free comfort meal.
Why You’ll Love This Recipe
This gluten-free meatloaf is everything you love about the traditional version: juicy, hearty, and covered in a sweet and tangy glaze. It’s quick to prepare with only 10 minutes of hands-on time and perfect for meal prep. The use of certified gluten-free oats as a binder ensures the loaf holds together beautifully without sacrificing taste or texture. Best of all, it’s a family-friendly recipe that even picky eaters will enjoy.
Ingredients
For the Meatloaf:
- 2 large eggs
- 1/2 cup certified gluten-free quick cooking oats
- 1/3 cup ketchup
- 1/3 cup finely chopped onion
- 1 tablespoon gluten-free Worcestershire sauce (e.g., Lea & Perrins Original)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds 85% lean ground beef
For the Glaze:
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
How to Make Gluten-Free Meatloaf
- Preheat Oven: Set your oven to 350°F. Cover the bottom of a small broiler pan with foil and place the insert over it. Alternatively, prepare a baking sheet with foil.
- Mix Ingredients: In a large bowl, lightly beat the eggs. Blend in the oats, ketchup, onion, Worcestershire sauce, salt, and pepper. Then add the ground beef and stir until evenly combined.
- Prepare Glaze: In a small bowl, whisk together all the glaze ingredients until smooth.
- Shape and Bake: Shape the meat mixture into a loaf and transfer it to your prepared pan. Spread about one-third of the glaze over the top and sides.
- Glaze and Finish: After 45 minutes of baking, remove the meatloaf from the oven and apply the remaining glaze. Return to the oven and bake until the internal temperature reaches 160°F.
- Cool and Serve: Allow the meatloaf to rest for 10 minutes before cutting and serving.
Helpful Tips
- Don’t Overmix: Overmixing the meat can make the loaf tough. Mix until just combined.
- Use a Meat Thermometer: This ensures your meatloaf reaches the safe internal temperature of 160°F without drying out.
- Resting Time: Letting the meatloaf sit for 10 minutes helps retain juices and makes slicing easier.
Substitutions And Variations
- Protein Option: Swap in ground turkey or chicken for a leaner, lighter version.
- Alternative Binder: Almond flour or crushed gluten-free crackers can be used instead of oats.
- Vegetables: Add finely grated carrots or zucchini for extra moisture and nutrition.
- Spice It Up: Add chili flakes or a splash of hot sauce to the glaze for a spicy kick.
Frequently Asked Questions
Can I make this meatloaf egg-free? Yes, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute for each egg.
Are oats gluten-free? Oats are naturally gluten-free but can be cross-contaminated. Always use certified gluten-free oats.
What if I don’t have Worcestershire sauce? Soy sauce (gluten-free) or coconut aminos can be used as a substitute.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: In the oven at 250°F for 20-30 minutes with a splash of water or broth. In the microwave, reheat slices at 50% power for 2-3 minutes, then full power until hot.
- Freeze: Wrap slices in plastic wrap, store in a freezer bag, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Advance Prep: You can assemble the meatloaf ahead of time and refrigerate it (without glaze) for up to 24 hours. Apply glaze just before baking.
Conclusion
This gluten-free meatloaf delivers everything you want from a classic comfort food dish—savory flavor, juicy texture, and that irresistible sweet-tangy glaze. It’s easy to make, perfect for leftovers, and sure to become a staple in your dinner rotation. Give it a try, and don’t forget to leave a comment or share your own spin on this delicious gluten-free dinner favorite!
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The Best Gluten-Free Meatloaf Recipe That Tastes Just Like Grandma’s
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Gluten-Free Meatloaf made with oats, not breadcrumbs, offers classic flavor with a juicy, hearty texture. Topped with a tangy glaze and ready in just over an hour, it’s the perfect weeknight comfort meal. Make it tonight and bring familiar flavors back to the table!
Ingredients
2 large eggs
1/2 cup certified gluten-free quick oats
1/3 cup ketchup
1/3 cup finely chopped onion
1 tbsp gluten-free Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
2 lbs 85% lean ground beef
Glaze:
3/4 cup ketchup
2 tbsp brown sugar
2 tsp apple cider vinegar
1/2 tsp garlic powder
1/4 tsp onion powder
Instructions
- Preheat Oven: Set your oven to 350°F. Cover the bottom of a small broiler pan with foil and place the insert over it. Alternatively, prepare a baking sheet with foil.
- Mix Ingredients: In a large bowl, lightly beat the eggs. Blend in the oats, ketchup, onion, Worcestershire sauce, salt, and pepper. Then add the ground beef and stir until evenly combined.
- Prepare Glaze: In a small bowl, whisk together all the glaze ingredients until smooth.
- Shape and Bake: Shape the meat mixture into a loaf and transfer it to your prepared pan. Spread about one-third of the glaze over the top and sides.
- Glaze and Finish: After 45 minutes of baking, remove the meatloaf from the oven and apply the remaining glaze. Return to the oven and bake until the internal temperature reaches 160°F.
- Cool and Serve: Allow the meatloaf to rest for 10 minutes before cutting and serving.
Notes
Use certified gluten-free oats to avoid cross-contamination.
Ground turkey or chicken can be substituted for a lighter version.
Almond flour or crushed gluten-free crackers can replace oats if preferred.
Make ahead: Assemble the loaf and refrigerate (unglazed) up to 24 hours.
Leftovers can be sliced, wrapped, and frozen up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 332
- Sugar: 11g
- Sodium: 698mg
- Fat: 18g
- Protein: 24g
- Cholesterol: 118mg